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Slow-Cooker Italian Sausage and Farro Stuffed Peppers

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  • Prep 40 min
  • Total 4 hr 40 min
  • Ingredients 14
  • Servings 4
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Try this Italian twist on stuffed peppers using farro and turkey sausage.
by Qué Rica Vida Cocina
Updated Sep 20, 2016
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Ingredients

  • 4 large red, orange or yellow bell peppers (7 to 8 oz each)
  • 12 oz sweet Italian turkey sausage links, casings removed (3 links)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup diced onion
  • 4 cloves garlic, crushed
  • 1 small zucchini, grated (1 cup)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups fresh baby spinach
  • 3/4 cup uncooked pearled farro
  • 3 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3/4 cup shredded Italian cheese blend (3 oz)

Directions

  •  
    1
    Cut 1/2 inch off top stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Remove stems, and chop any bell pepper from tops (about 1 1/2 cups); set aside.
  •  
    2
    In 10-inch skillet, cook sausage and crushed red pepper over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove to large bowl; set aside.
  •  
    3
    In same skillet over medium heat, add onion and garlic; cook and stir about 3 minutes. Add chopped bell pepper; cook 2 minutes. Add zucchini; cook and stir 2 minutes. Stir in tomato paste, pepper and salt. Stir in spinach; cook until wilted. Remove from heat.
  •  
    4
    Add farro to sausage in bowl; mix to combine. Add onion mixture; mix well. Gently stir in 2 tablespoons of the basil, the oregano and 1/2 cup of the shredded cheese. Divide farro mixture evenly among peppers.
  •  
    5
    Pour 1/3 cup water in 5- to 6-quart oval slow cooker. Place stuffed peppers upright in slow cooker, leaning against each other and the slow cooker to prevent them from falling over.
  •  
    6
    Cover; cook on Low heat setting 4 to 5 hours or until peppers and farro are desired tenderness. Sprinkle remaining cheese evenly over tops of peppers. Cover; let stand 3 to 4 minutes or until cheese is melted. Using tongs and slotted spoon, remove peppers to serving plates. Sprinkle with remaining 1 tablespoon basil.

Expert Tips

  • tip 1
    Be sure to use pearled farro for this recipe--it cooks faster than whole farro. Look for pearled farro in the natural food section of your local grocery store, or order it online.
  • tip 2
    Store leftover peppers tightly covered in the refrigerator, and serve within 2 days.
  • tip 3
    Look for large, sturdy bell peppers with square bottoms. This will help the peppers stand in the slow cooker.

Nutrition Information

420 Calories, 14g Total Fat, 25g Protein, 48g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
890mg
37%
Potassium
800mg
23%
Total Carbohydrate
48g
16%
Dietary Fiber
11g
45%
Sugars
11g
Protein
25g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
190%
190%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Try this Italian twist on stuffed peppers using farro and turkey sausage.
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